Easy Seafood Okra Soup

Ingredients 

660g of Okra

3 paprika (263g)

2 Tilapia fish

1 and ½ knorr seasoning cubes

1 onion

700ml water

1 scotch bonnet

3 dried fish

200g stock fish

½ cup palm oil

1 teaspoon Himalayan salt

6 king prawns or more

200g of kale

  

How to cook:

1.     Slice Fish, remove the head. Wash and place in a pot. Add 500mls of water, salt, 1 seasoning cube and 1/2 onion.  Stir and cover with lid; cook for 5 minutes on high – medium heat. Set aside.

2.     Slice okra and share into 2 portions. Set one portion aside. In a food processor, add 1 paprika, half onion, and 1 portion of the okra. Then process until you have a coarse mixture.

3.     In a blender, add the remaining paprika, scotch bonnet and ½ onion; blend until smooth.

4.     Heat up palm oil, add the coarse mix, season with ½ knorr cube and stir fry. Allow frying for 3 minutes on high heat, then add prawns and cook for 2 minutes.

5.     Add the paprika mix and continue to stir. Allow to cook for few minutes, then add the fish stock (500mls); stir in.

6.     Now, add the stock fish and the dried fish, stir in and have a taste. Taste can be adjusted by adding salt or seasoning cube.

7.     Once you are satisfied with taste, add the remaining portion of okra.

8.     Once it starts to boil, gently add the boiled fish. Stir in gently to avoid fish scattering.

9.     Add the kale, allow to cook for 3 minutes, turn off gas and serve hot.